PENGARUH PENAMBAHAN EKSTRAK JAHE MERAH (Zingiber officinale Var Rubrum) TERHADAP SIFAT FISIK, MEKANIK dan BARRIER EDIBLE FILM PATI GANYONG (Canna edulis Kerr.)

The edible film is a thin layer made of natural ingredients that can be consumed and are easily biodegradable. The edible film contains addictive substances that can add functional value and can improve the characteristics of edible film. One of the additives that can be carried by the edible film is an antioxidant obtained from the red ginger extract. The purpose of this study was to determine the effect of the addition of different concentrations of red ginger extract on the characteristics of the edible film canna starch. This study used a simple Randomized Block Design (RBD) experiment with 5 different concentrations of red ginger extract, namely 0.5%, 0.75%, 1%, 1.25%, and 1.5% (v/v) with three repetitions. The tests carried out included the analysis of starch raw materials (yield, starch content, water content, amylose content, amylopectin content) and red ginger extract (yield, moisture content, antioxidant content). The parameters of edible film testing are antioxidant activity, Water Vapor Transmission Rate (WVTR), elongation, tensile strength, elasticity, solubility, and thickness. The best results were obtained in treatment A4 (ginger extract concentration 1.25%) with an average Water Vapor Transmission Rate value of 1.78 g/m2/day, antioxidant activity 77.81%, solubility 28.60%, elongation 8.9%, elasticity 44,39 Mpa, tensile strength 1.38 MPa, and thickness 0.13 m